WANT TO SAVE THIS RECIPE?
Enter your email below & we'll send it straight to your inbox. Plus, enjoy weekly doses of recipe inspiration as a bonus!
This smoky, veggie-packed crockpot Mexican butternut squash chili proves that comfort food can be both easy to make and incredibly satisfying.
Jump to:
Watch how to make this
What makes this dish special
One of my favorite soups is chicken posole. In fact, it was also one of my clients' favorite soups when I used to cater lunches for a company. As soon as they smelled the soup, people would constantly ask when lunch was ready. I'll admit that the broth is tasty, but the real fun part is garnishing the soup with your favorite toppings. So, I stole that idea and applied it to this crockpot Mexican butternut squash chili to bring the best of two worlds.
This soup is incredibly easy to make (like my creamy white bean tomato soup!) and delivers flavor and texture. This is the best way to end the day, especially on a cold night. I know my clients would love this as much as they did the chicken posole!
Ingredients
- Bell peppers: Provide sweetness, vibrant color, and a satisfying crunch
- Jalapeno: Gives the chili its spicy kick. If you want a milder chili, remove the seeds or decrease the amount of jalapeno.
- Butternut squash: Adds natural sweetness, creamy texture, and substantial bulk.
- Chipotle: Adds a deep, smoky heat and adds richness to the broth. The adobo sauce adds a touch of sweetness and vinegar tang.
- Pinto beans: Provide the classic chili texture and heartiness. You can substitute or add extra beans, including black beans, kidney beans, or cannellini beans.
Substitutions and variations
- Protein: Add vegetarian ground beef, ground beef, ground turkey, or crumbled sausage.
- Vegetables: You can add extra vegetables such as finely chopped carrots, corn, or kale.
Recipe
Crockpot Mexican Butternut Squash Chili
Ingredients
- 1 tablespoon oil
- 1 cup red onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 tablespoon jalapeno minced
- 2 garlic cloves minced
- 4 cups butternut squash peeled, seeded
- 1 tablespoon chipotle in adobo sauce
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon oregano
- ½ teaspoon cinnamon
- 1 bay leaf
- 2 14-ounce canned pinto beans
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- salt and pepper
- Toppings: tortilla strips, avocado, shredded Mexican cheese, cilantro, scallions
Instructions
- Heat 1 tablespoon of oil in a large saute pan over medium-high heat. Add the chopped red onion, green and red bell pepper, jalapeno, and garlic. Saute until the vegetables have softened, about 5 minutes. Transfer the vegetables into a crockpot along with the remaining ingredients. Season with salt and pepper and slow cook on high for 6 hours or on low for 8 hours. Adjust seasoning as needed.
- Portion soup into bowls and top with tortilla strips, sliced avocado, shredded cheddar, chopped cilantro, and scallions.
Notes
Step-by-step instructions
Step 1: Saute vegetables
What's great about this crockpot Mexican butternut squash chili is that it's versatile. The original recipe is vegetarian, but you can add ground beef, turkey, or even soy chorizo, and it'll all work.
I really wanted the soup to reflect the weather, so butternut squash is a big player, but if it's not in season, swap it with sweet potatoes or even just potatoes.
I used my Instant Pot for this recipe, but if you have an actual crockpot, you will need to saute the vegetables on the stovetop before adding them to the crockpot.
If you're using an Instant Pot, choose the "saute" setting and saute the vegetables right in the pot.
If you are adding meat, saute the meat before the vegetables. Once the red onion, green and red bell pepper, jalapeno, and garlic have softened, add the remaining ingredients.
Step 2: Cook
Stir to combine, and turn on the crockpot to cook on low for 8 hours or on high for about 6 hours or until the squash is tender.
It's literally just as easy as that. You can even prepare this soup the night before and let the flavors develop even further overnight.
Now, if you don't have a crockpot, you can still prepare this soup on the stovetop. Follow the same directions, but prepare the soup in a pot on the stove instead. Bring the soup to a boil, reduce the heat to low, and continue to simmer until the buttersquash is tender, about 30 minutes. And that's it, folks!
Once the soup is ready, taste for final seasoning adjustments. Prepare the toppings, including tortilla strips, avocado, shredded Mexican cheese, cilantro, and scallions.
If you're feeling extra wild today, add a few more options like sliced radish, fresh chopped tomatoes, sour cream, or even chopped onion tossed in lime juice.
I made a huge batch of this crockpot Mexican chili and enjoyed it every night for a week. Did I get sick of it? Absolutely not. It was delicious every time, even better the next day!
Make-ahead and storage
- Make-ahead: You can sauté the vegetables and prep all ingredients the night before. Store the sautéed vegetables and other ingredients separately in the refrigerator, then combine them in the crockpot in the morning.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 5 days.
Frequently asked questions
If it's too watery, remove the lid for the last hour of cooking to allow excess liquid to evaporate. If it's too thick, add more vegetable broth ½ cup at a time until you reach the desired consistency.
Peel the squash with a vegetable peeler, cut it in half lengthwise, scoop out the seeds, then dice into 1-inch cubes. You can also buy pre-cut butternut squash to save time.
This recipe has a mild to medium heat level. The jalapeño and chipotle provide warmth without being overwhelming. To make it spicier, add more jalapeño or include the seeds. To make it milder, remove the jalapeño seeds or reduce the amount.
Yes, this soup freezes well. Portion the soup into containers, leaving at least a 1-inch space from the top, and freeze for up to 3 months.
More vegetarian soup recipes
Looking for more vegetarian soup ideas? Try these:
Trish Swartz says
I couldn’t find butternut squash so I used some butternut squash ravioli and added a squeeze of lime juice before serving. We love your recipes. Thank you!!
Cherry on My Sundae says
What a brilliant idea to use butternut squash ravioli! Thanks so much for giving my recipes a try - it's means a lot!